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Winter Squash with Cranberry Glaze


1 medium to large winter squash (3-4 lbs.), peeled, seeded, and cut into 1-inch cubes
¼ cup brown sugar
1 cup whole berry cranberry sauce
2 Tablespoons margarine
2 Tablespoons orange juice


  1. Cook squash cubes by boiling, steaming, or microwaving, until tender. Drain if boiled.
  2. In a small saucepan, combine brown sugar, cranberry sauce, margarine, and orange juice.
  3. Pour sauce mixture over squash cubes and stir gently until sauce is evenly distributed.

Yields about 8 servings

Source: Recipe from Broome County CCE

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